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The Tri-Tip & Chimichurri Classic Sandwich

The Tri-Tip & Chimichurri Classic

  • Author: Gary


Reverse Seared Beef Tri-tip Sandwich with Chimichurri and Asiago Cheese


Ontario Beef Tri-tip:

  1. Season generously with your favourite beef rub
  2. Let rest 10-15 minutes
  3. Grill at 225 degrees until internal temperature of 100-110 degrees (approximately 1 hour)
  4. Pull off grill and set to side
  5. Turn grill to 400-450 degrees
  6. Put beef back on hot grill until it is an internal temperature of 130 degrees (medium rare)
  7. Rest beef on cutting board for 10-15 minutes
  8. Slice against the grain

Homemade Chimichurri Sauce:

  • In a bowl, mix together the following ingredients
  • ½ cup chopped Cilantro
  • ¼ cup chopped Parsley
  • 2 Tablespoons chopped Oregano
  • 2 Tablespoons chopped Garlic
  • 1 Tablespoon Red Pepper Flakes
  • 1 Tablespoon Kosher Salt
  • ½ cup Red Wine Vinegar
  • ⅓ cup Extra Virgin Olive Oil

Finishing Touches:

  1. Melt Slices of Asiago cheese on both sides of a brioche bun.
  2. Assemble sandwich with 4 slices of Beef Tri-tip and top with 2 spoonfuls of Chimichurri